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Brush the lamb shoulder with extra virgin olive oil and season heavily, all over, including the underside, with sea salt and coarse black pepper.
Lay the lamb on a trivet of onions, garlic, fresh thyme, bay leaves, and rosemary, with extra virgin olive oil.
Preheat the oven to 200°C fan / 220°C.
Roast the lamb for 30 minutes.
Take the lamb out of the oven, add 500ml of chicken stock to the tray, cover tightly with foil, and reduce the heat to 160°C fan / 180°C.
Cook the lamb for 4 hours, do not baste or take the tray out of the oven.
Remove the foil and cook the lamb for a final 30 minutes uncovered.
Take the lamb out of the oven and rest it, covered with foil, for 30 minutes before serving.